percyn

Breakfast (brunch actually) was at our neighbors place today, where we exchanged gifts with them and their little kids (they are so cute, too bad I can't post any pics). They did the cooking (frittatas, fruits, french toast), we made the drinks (poinsettias, mimosa, bloody mary and champagne).

Saturday Night - Lobster Ravioli (not homemade), with a tomato cream vodka sauce. Topped with garlic sautéed jumbo shrimp. Sunday Night - Turkey and Andouille sausage dark gumbo. Got some turkey thighs from the store, sautéed them, made a roux and added Okra and filé as well (so that Mayhaw Man and other gumbo aficionados don't complain) . To make up for this conformance though, I added 1/2 cup of sushi rice....shhhhh . The gumbo is still simmering on the stove, but the taste tests were good. Chufi...your dinner looks great...as always. Mooshmouse, your dinner looks great too. The wonderful thing about food is that there is no right and wrong, just what seems right to you at that moment Cheers Percy

Malawry, I was in NO last March as well and made the pilgrimage to Cafe du Monde as well...around midnight...for dessert and coffee

Yesterday, I made....hmmm...reservations Went to this new Thai place. Almost got the larb, but decided for the other classics..chicken satay (something not too spicy for my wife) and spicy yellow curry (for me). Hoping to cook something tonight...looking for inspiration...

Jumbo Chanterelles, pancetta and scrambled eggs.

Lets not forget London Pilsner....is that still around?

Mike, my wife liked the Kim Crawford I had bought before Thanksgiving, but I since could not find any more of them so I had to order them online....and pay shipping (wish I knew about the free shipping sooner Diedre )

Blair, Welcome to eG. Are you planning to enter some bodybuilding competition or trying not to get blown off by a strong gust of wind? Yetty, I knew they made turkey and duck bacon, but never heard of beef bacon. BTW, your crepes, grits and eggs sound and look really good. Cheers Percy

Hey, we actually hit 60F today...in December!! Dinner - Pan seared D'artagnan duck breast (marinated with in an orange sauce) served with store bought couscous(?) and duck au jus.

That Shepard's pie must be perfect for the always rainy Seattle weather

Did anyone go? How was this??

Jrt, I have not been to Rouge. I recently discovered this beer and it is great. There are some local breweries here that make good porter too. Yes, I did place the flatbread on the grill after I turned it off and was letting the meat rest for a bit. Squeezed some lemon all over....hmmm....hmmm good. These were 90% beef, but I usually mix lamb and beef. Cheers Percy

Susan, that looks good.....guess what I had for dinner today? Sushi and larb...but at a restaurant (and it still didn't look and I am sure taste this good).

Sunday's dinner - Shish Kebab (Temp was in the 50s, so I left like grilling one last time this year) Monday's dinner - Chipotle Porter Chili (great for the rainy cold weather) Tastes great with Rouge Mocha Porter Chufi - Dinner looks great, as did yesterday's cheese dinner Yetty - Did you make the dough yourself? Cheers Percy

Yetty, what was the filling for the crepes? How do you normally make the crepes? lmf, it was quite inspiring and tasty indeed !! Thanks Percy

Last night we had a light dinner... Fresh mozzarella with tomatoes and roasted peppers on a peppercorn, parmesan baguet P'tit Basque cheese on the same bread Olives and stuffed grape leaves little ms foodie, your dinner looks really good. Wish I would have made that !! Cheers Percy

Having been inspired by lmf's apple and pork and apple hash, here is my rendition... Holiday Sausage (pork, chianti, sage, misc spices) and apple hash. As promised, here are pics of the farm I get the eggs from (I was saving this info for the blog I am likely to do in the future, but here is a teaser..) The Store Cows grazing in the farm (they will sell you milk if you bring your own container) Amish buggy on the way to the farm Goodies from the farm (eggs, dinner rolls and banana nut bread) Cheers Percy

Lucia, Is that Shandy as in beer and lemonade that is popular in the UK? Cheers P

Thanks percyn. But it's not THAT easy when you live somewhere where Bisquick does not exist! ← Chufi, I've seen Bisquick in Europe at stores that sell American brand name stuff to homesick Americans (not sure if there is one in Amsterdam). If you would like some, PM me and I will be glad to mail some to you. Cheers P

lmf - that looks great !! I will have to try that now....

Looks really delicious Yetty, when are you inviting me for dinner? I'll bring the Tater Tots

I want my husband to make me THOSE pancakes while I am out shopping. Can you teach him? (don't tell me you ate them all yourself..) ← Chufi, You will laugh once I tell you how easy these are to make....I used a very common grocery store brand mix....Bisquick !! Just add 1 cup water to the container, shake 30 sec and pour batter into a hot skillet I have tried fancy gourmet varieties but sometimes the simple things are better. I have had some mighty good pancakes at local Bed & Breakfasts, but I would rather have someone make those than me...I will stick to making eggs (must be a delayed rebellion, as I was only allowed 1 small egg a day when I was a kid) . Cheers P

You ladies are making me blush... I really don't think the eggs I make for breakfast are any different than what others make. Ling, the secret if any is to use really fresh eggs. I get mine from a farm (which I don't think pasturizes its eggs. Reminds me- I need to buy some more today, maybe I will take pics of the farm and post them). I have always added a splash of 1/2 and 1/2 or whole milk to scrambled eggs. Doesn't everyone? And yes, the pie hidden under the whipped cream was a slice of leftover pumpkin pie from Thanksgiving. Unfortunately, I did not bake the pies due to the other things I was making on Thanksgiving day. I am not much of a baker, but I can make a mean molten chocolate souffle cake. These pies were purchased from a French baker who amongst all things works in our cafeteria One day when we have a North America eG get-together, I will make everyone breakfast, as per Susan's request BTW, I did ask Sobba if I could blog the week of Dec 26th, but he said the schedule is full for the next 5 weeks Cheers Percy

I have the recipe for Farcha. That coating is usually made of egg and flour, then deep fried (this coating goes over chicken which has been marinated in spices).

I am not sure whether Bhinda Gosht is an original Parsi dish or not (though we enjoy it), but I am pretty sure only egg-crazy parsi's would come up with Bhinda Per Eda (eggs on okra / lady fingers). This is just one of many ways to make this dish.